Chorbadzhiyska parzhenitsa

Submitted by enr on 05 Oct 2008
500 g pork tenderloin
100 g feta cheese
4 eggs
2 tomatoes
2 roasted peppers or 4 chorbadji roasted peppers
1 cucumber pickles or 2-3
1 red onion
10 -15 field mushrooms
50 g butter
50 ml white wine
1 tsp vegeta
2-3 sprigs of parsley
Chorbadzhiyska parzhenitsa
Photo added on
Photo author
Meat separate skins, cut into uniform cubes and seasoned with salt and pepper . Fry until golden in heated butter, added is cut into large strips or cubes cucumber and stirred. Fry about 5 minutes, occasionally stirring, and put onion cut in crescents. Peel the tomatoes into thin strips, so that later the sheet is used for decoration. Their fleshy part is cut into small pieces and place in parzhenitsata. Pour the wine, stir and wait for the wine to evaporate. Add chopped peppers, seasoned with vegetata, salt and pepper and heat down is reduced. Fry 3-4 minutes, then crushed the feta cheese and mix. In parzhenitsata make dents in them and put the eggs. Allow to envelop and sprinkle with chopped parsley. Serve on the table directly in the pan, as each portion falls on an egg. Optional can offer some chillies.
4 users
05 Oct 2008


pickled cucumber I used to prepare a variety of dishes, but I'm fresh. I wonder what happens?

great dish, I tried it today, I think to be the surprise of the evening!

I rather do this dish. But as far as I know the title comes from that used chorbadji roasted peppers in the recipe.

It was delicious, I used sour krastavichki- No. 2 instead of fresh. And I put the peppers.

Hey now I toss and will write the results. Portends a delicious dinner and happy tumbatsi.

Mmmm rich work as I say. Great cooked meal.

We liked a lot, thanks for the recipe :)

title takes more than that is rich dish / for landlords /. Glad you like it.